Make your mudcake according to the recipe instructions on the packet
After baking, ensure it is cool, before slicing cake in half
Make your chocolate buttercream
Cut the cooled cake in half and spread a layer of buttercream between the two halves. Place cake back together again
Cover entire cake as well as sides with chocolate buttercream and place in refrigerator
Place fondant on kitchen bench and begin to knead. Continue until the fondant is soft and pliable (it will take some time)
Break the fondant into smaller amounts for the various colours (ie yellow, brown, pink and white)
Add yellow food colouring to the fondant using a tooth pick to disperse. Use disposable gloves to work the colour into the fondant and repeat until you have the colours for each part. (ie yellow for cake, ears, cheeks and tail, pink for tongue, brown for mane and end of tail, white for eyes.
Roll yellow fondant out on a cutting mat using a rolling pin. Place along side frosted cake. Gently pick up fondant sheet and lay over cake. Press down on top and sides. Use a knife to cut off the excess buttercream (use for tail, cheeks etc)
Use cutting tools (eg cookie cutters) to make the various shapes for the animal parts. You will need circles for the cheeks, eyes and a brown blob for the nose. Use a chopstick to make nostrils.
Roll brown fondant out and score it to create long strips. Use this to cut smaller portions to roll for the mane. Use either vegetable shortening (copha) or water to stick fondant pieces to cake
Roll tail in a few pieces, push down around the circumference of the cake. Use some brown fondant for the end of the tail.
Use the chocolate drops for the centre of the lion's eyes
Repeat until all animal parts are stuck on the cake and the mane covers the circumference edge of your cake
Add noodles for whiskers by sliding them into either cheek